Search Results (17 found)
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This recipe has apple cider that's mulled with cinnamon, clove, orange, and honey, and spiked with amontillado sherry.
This recipe has apple cider that's mulled with cinnamon, clove, orange, and honey, and spiked with amontillado sherry.
www.chowhound.com
I was learning to make martinis with a friend, but I had no vermouth. I did, however, have a bottle of Amontillado sherry. Coupled with Finlandia vodka and...
I was learning to make martinis with a friend, but I had no vermouth. I did, however, have a bottle of Amontillado sherry. Coupled with Finlandia vodka and...
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A sherry cocktail made with elderflower liqueur and homemade bitters from San Francisco restaurant Nopa.
A sherry cocktail made with elderflower liqueur and homemade bitters from San Francisco restaurant Nopa.
Ingredients:
amontillado sherry, elderflower liqueur
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A variation on the Manhattan cocktail with sherry instead of vermouth.
A variation on the Manhattan cocktail with sherry instead of vermouth.
cooking.nytimes.com
I mixed bourbon, ginger liqueur and sherry with a little fresh orange juice And in a moment of inspiration, I gussied up the orange garnish by caramelizing the slices before placing them afloat in the drinks I loved the way it looked and how it tasted
I mixed bourbon, ginger liqueur and sherry with a little fresh orange juice And in a moment of inspiration, I gussied up the orange garnish by caramelizing the slices before placing them afloat in the drinks I loved the way it looked and how it tasted
cooking.nytimes.com
A tequila, sherry and Drambuie concoction with orange bitters and a garnish of orange peel and thyme.
A tequila, sherry and Drambuie concoction with orange bitters and a garnish of orange peel and thyme.
cooking.nytimes.com
This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A refined sherry cocktail recipe created by former CHOW columnist Jordan Mackay.
A refined sherry cocktail recipe created by former CHOW columnist Jordan Mackay.
cooking.nytimes.com
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
Ingredients:
pork, coriander, paprika, shallots, apple, cloves, amontillado sherry, chicken stock, white turnips, marjoram, thyme leaves
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
whipped cream, sugar, saffron, milk, honey, lemon juice, lime juice, lemon peel, lime peel, amontillado sherry, cream sherry